Shrimp Wonton Ravioli

° Serves 4

Wonton wrappers, which are available in most supermarkets, are inexpensive and very useful. The wrapper dough is usually rolled out on cornstarch—that is the white powder you see coating packaged wrappers.

In this recipe the wonton wrappers are used to create ravioli, which are stuffed with a shrimp puree. You can find shrimp in various forms—fresh or frozen, shelled or unshelled—at most supermarkets. If they are frozen, defrost them before processing in the food processor.

This recipe can be prepared quite quickly—a few seconds for processing the filling, and a few minutes for poaching the ravioli. It makes an elegant first course.

• Ravioli
• 1 slice white bread
• 8 ounces uncooked shrimp, peeled
• 1 scallion, cleaned and trimmed
• 1 clove garlic, peeled and crushed
• 1 large egg
• ¼ teaspoon salt
• ⅓ teaspoon freshly ground black pepper
• 1 tablespoon minced chives
• 24 wonton wrappers (3 inches square)
• Sauce
• One 8-ounce bottle clam juice
• ½ cup heavy cream
• ¼ teaspoon salt
• 1 teaspoon freshly ground black pepper, or more to taste
• 1 teaspoon Chinese chili paste with garlic, or to taste
• 2 teaspoons potato starch, dissolved in ⅓ cup water

Prepare the ravioli: Tear the slice of bread into pieces, put in a food processor, and process for a few seconds (you should have ½ to ¾ cup crumbs). Transfer the crumbs to a dish and set aside.

Add the shrimp, scallion, garlic, egg, salt, and pepper to the processor bowl and process for 10 to 15 seconds, just until the mixture is smooth and well combined. Transfer to a bowl and gently fold in the bread crumbs and chives.

Lay 12 of the wonton wrappers out on a flat work surface and moisten them lightly around the edges by brushing them with a little water. Divide the shrimp mixture among the wrappers, mounding approximately 1½ teaspoons in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal.

Bring 3 to 4 quarts water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water, moving them around at first so they don’t stick to the bottom of the pan. After a minute or so, they will float to the top. Continue boiling gently for about 5 to 6 minutes, until the wrappers are tender.

Meanwhile, prepare the sauce: Combine the clam juice, cream, salt, pepper, and chili paste in a saucepan and bring to a boil. Add the dissolved potato starch and return to a boil, stirring. Remove from the heat.

Drain the ravioli and divide among small bowls or plates. Coat them with the sauce and serve.

Wonton wrappers, available at most supermarkets, can be used to make ravioli and dumplings and can even be shredded or used as a garnish in soups.